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Post by barlows on Mar 5, 2015 1:38:16 GMT -5
Hey guys, looking for a little guidance. I'm smoking a 10 pound but Friday for pulled pork, my first one that size. I've had good luck so far with SN on my performer, just wanted to see about a good time expectation. I'm planning for as long as 14 hours, with the hope that it will really only need 11-12. I'd just rather be done early instead of late.
Thanks in advance,
Steve
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Post by ncsmoker on Mar 5, 2015 18:24:31 GMT -5
Hi Steve it will take about 1 1/2 hours per pound for your butt or about 15 hours. You can speed it up a little by roasting it in a range around 240-250 degrees. Shoot for 190 and let it rest till you can pull it easily about 140. This is the hi end of lo and slow, but because the fat to meat ratio is so high works well with a butt. The last one I did was on New Years day. Have done several at a time for groups up to 40. Good luck.
Put your rub on heavy the night before and refrigerate, then pull the butt out while your setting up your SN and lighting your 12 coals.
Every hour stir your coals and push the hot coals up against the black coals. After 4 hours push all the hot coals to the center and add new coals. Then sweep the ashes into the ash catcher. Push the hot coals up against the new coals and you should be up and running again.
I hope this answers your question.
Please ask if you any more.
Tom
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Post by barlows on Mar 5, 2015 19:20:19 GMT -5
Tom, sounds great. I'd rather start a little early than end up waiting on meat. Thanks for the info.
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Post by ncsmoker on Mar 8, 2015 19:54:29 GMT -5
Hi Steve how did it go. One thing I forgot to mention was the stall when the butt reached about 155 or so. It will hold that temp for an hour or more before starting to rise again. Cooking it in the 140-150 range will reduce the time in the stall.
Tom
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Post by barlows on Mar 9, 2015 12:26:50 GMT -5
Tom, it went pretty well. I let it go to to 203 and found it was a little drier than previous smaller butts had been. I had pulled previous smaller butts at 195.
A couple things, this larger butt had the bone removed and it kind of allowed the meat to separate. I'm thinking the drying could have been because of that separation. Since the family (myself included) prefers pulled pork without any extra sauce added, I really want to retain that extra moisture. I've got another butt about the same size, so next time I think I'll string wrap it to keep the separation minimized, and pull it off at 195 to see how that goes.
It was still great, and the SN was rock solid between 210-220 with only 2 small vent adjustments through the whole time. But always fun to try for perfection!
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Post by 1luckytexan on Mar 9, 2015 13:07:30 GMT -5
we sometimes get the de-boned butts at Costco. We use butcher's twine or w'ever it's called to tie them up into a 'lump' before Q'ing them. Still, not uncommon to have an area that's a little dry. If the wife doesn't eat it when packaging the pulled pork, she just mixes it in.
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Post by ncsmoker on Mar 9, 2015 13:58:15 GMT -5
Sounds good. Yes do tie the butt with butcher's twine like luckytexan says. Also I never take a butt past 190 and let it rest for 15 minutes to allow the juices to even out. This will also allow for carry over cooking letting the temp to raise to 200. Just tent it with foil.
Like you I don't like any fancy sauce and NC pulled pork is usually served with a very simple sauce made of only the rub, vinegar and water, sometimes ketchup or tomato sauce is added, I don't like that.
Good luck on your next butt and let us know how it turns out.
Tom
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Post by barlows on Mar 15, 2015 19:43:20 GMT -5
So I tried the other 10 pounder I had. You guys pretty much nailed it. I used twine to wrap it and pulled it off at 190 to rest a little before pulling it. Very good, nice and moist, good bark flavor without dryness. Thanks for the advice!
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Post by ncsmoker on Mar 16, 2015 20:26:36 GMT -5
Hi Steve great. What wood did you use and how long did you smoke your butt before stopping the smoke, about how long did it take you to reach 190, it helps others to learn from what we do.
Regards, Tom
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Post by barlows on Mar 17, 2015 14:47:56 GMT -5
It took about 18 hours to reach 190, then I let it rest an hour in foil, nothing special about the hour, just that's how much time we had before company.
The wood was apple chunks, and I smoked it for about the first 6 hours. Overkill on the smoke probably, I'm guessing after 3 hours the added smoke doesn't change the flavor. I just like smelling it!
I probably could have reached 190 faster, but I lowered the grate temp just a bit after getting through the stall to avoid getting done early. This particular butt didn't stall very long for some reason.
Nothing special on setup, just followed the SN directions: full open on the bottom vent, a little less than half open on the top, poke the ashes and refill the water pan every hour.
I'm really liking how easy it is to smoke with this thing. I picked up a couple rib racks and I think this weekend will be ribs. Will be kinda nice not having to get up early to tend to meat....
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Post by ncsmoker on Mar 17, 2015 16:42:04 GMT -5
Steve, can't do any better that that. I love apple wood chunks with pork and 6hrs. is what I figure also. 10 pounds is a lot of meat to distribute the bark and smoke ring through and want everyone to get some of it. Let us know how the ribs come out. Love my St. Louis style ribs.
Keep up the good work. Turkey breasts are a good thing to try also, I use cherry wood chunks with them and cook them at 300 to 325 since they don't have any collagen to break down like pork. Apple wood is good also. Take them off at 160-165 and let them rest under a tent of foil for a while.
Tom
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